We were pleasantly surprised as we explored Malaspina and Okeover Inlets. They support many aquaculture oyster farms however they do not take away from the peaceful beauty of the inlet on the rim of Desolation Sound. We found our way to the Government Dock now run by the community. As we approached the small dock we hesitated, unsure we could fit. Two local woman Flo and the Wharfinger Rhonda assured us there was plenty of depth and space at the dock. We had a cross wind that kept blowing us away from the dock. We threw a stern line to Rhonda and when she tied it off the motion of the boat caused the dock to pull forward and the stairs to the wharf to come off the tracks. She assured us that it had happened before and this incident could help to have it permanently fixed.
We found a wonderful pictograph on the walls of the inlet across from the dock. We delighted in our exceptional dinner at the Laughing Oyster Restaurant.
Tuesday, May 30, 2006
An old Sliammon First Nation's village site named KAH KEE KY near Grace Harbor off of Malaspina Inlet at the rim of Desolation Sound.
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Seventh Heaven at the Okeover Government Dock. The Laughing Oyster Restaurant is in the distance.
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This wonderful pictograph of a spirit or ghost chasing people of the Sliammon First Nation along a steep wall of Okeover Inlet.
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At the "Laughing Oyster Restaurant" Lou enjoys Gunpowder Prawns on basmati Rice with fresh broccoli. I have Fruits de Mer made with fresh wild salmon, fresh local scallops and prawns, mushrooms in a brandy cream sauce on basmati rice served fresh asparagus,eggplant,carrots and red peppers. Amazing food in the middle of nowhere!
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PENDER HARBOR TO LUND MAY 28TH
We averaged 8 knots from Pender Harbor to Lund flying our head sail. There were a few showers and clouds but when we pulled into Lund the sun came out to make for a lovely warm evening. The new bakery makes wonderful Latte's and desserts. The prawn boats were just bringing their catch when we arrived. We bought some from the fisherman and I made some delicious whole wheat prawn pasta for dinner.
: DOUGH TAKES OVER GALLEY AND THREATENS TO SUFFOCATE CAPTAIN AND COOK.
Late Sunday night the Cook aboard Seventh Heaven noticed an anomaly in the digital readout of the temperature control for the refrigeration and freezing unit. As the red flashing light displayed a rise in temperature the culinary nightmare began to unfold.
Upon investigation the lid to the freezer was lifted and revealed the horror that was rising from the dark depths of the cold. The mounds of shapeless dough bursted through the confines of their zip-lock bags ungulating to break free and envelope galley and everything in it. The whole wheat texture of the mass gave it a swarthy appearance as it grew larger and larger in size.
With lightning speed Cook punched down the growing monster and wrestled with it while breaking it into pieces. She then shaped it into pizza crusts, bread loaves and buns. Pans and trays covered the counter tops, tables and cushions to the settee. The pans waited in line to be put into the little oven and stop the reaction of the yeast from taking over the entire vessel. The smell of freshly baked bread bellowed from the port holes as one by one the rising dough was put to rest by the heat of the oven. The Captain and the Cook collapsed at 3 AM when the last bun was baked and they were safe once again.
Upon investigation the lid to the freezer was lifted and revealed the horror that was rising from the dark depths of the cold. The mounds of shapeless dough bursted through the confines of their zip-lock bags ungulating to break free and envelope galley and everything in it. The whole wheat texture of the mass gave it a swarthy appearance as it grew larger and larger in size.
With lightning speed Cook punched down the growing monster and wrestled with it while breaking it into pieces. She then shaped it into pizza crusts, bread loaves and buns. Pans and trays covered the counter tops, tables and cushions to the settee. The pans waited in line to be put into the little oven and stop the reaction of the yeast from taking over the entire vessel. The smell of freshly baked bread bellowed from the port holes as one by one the rising dough was put to rest by the heat of the oven. The Captain and the Cook collapsed at 3 AM when the last bun was baked and they were safe once again.
The night of doughy terror began when the whole wheat dough began to expand as the temperature of the freezer rose. It threaten to take over the entire cabin!
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Rolls, pizza crusts and loaves of bread were baked to stop the rising dough from taking over the boat!
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Wednesday, May 24, 2006
HOWE SOUND GIBSON'S MARINA MAY 22- 24th
After saying our "Good-byes" to our dear friends we departed Pelican Bay Marina on Granville Island and rounded the Point Atkinson Lighthouse. It was over cast and raining. We navigated into Howe Sound and found our way to Gibson's Marina. This is a great spot for grocery shopping, laundry, restaurants and the great little village of Gibsons to explore.
We have seen similar "PFD Loaner Stations" at every public dock or marina. Protecting children from drowning is another example of the caring attitude of the Canadian people.
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Gibson's Marina is full of fishing boats, crab and prawn boats, float planes and pleasure boats.
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Tuesday, May 23, 2006
VANCOUVER TO PRINCESS LOUISA
We were on our way early to pass through Gabriola Pass at slack tide and enter Georgia Strait. We crossed on this beautiful sunny day with winds at 15 knots. We flew our Head Sail across to English Bay. We passed under the bridges on Granville Island and onto our slip at Pelican Bay to await the arrival of our dear friends Ann, Howard and son Kevin. They arrived on May 16th and we departed Vancouver and sailed to Pender Harbor where we docked at Garden Bay Marina. We enjoyed the sunshine and exploring the many bays in the inlet. The weather was incredible with temperatures of 75 degrees. The next day Lou caught three crabs and in the morning we were on our way to Eggmont. We enjoyed our hike to view the Skookumchuck Rapids. The next morning we are on our way to Princess Louisa Inlet. We passed through Mailibu Rapids and onto to the bellowing Chatterbox Falls. We returned to Vancouver stopping for a overnight at Secret Cove. Ann, Howard and Kevin departed on May 22nd. We loved sharing our adventure with them and are deeply touched by Kevin naming his hand crafted violin: "The Aubert"(french pronounciation)in honor of the voyage.
In the morning we depart Thetis Island for Gabriola Pass to enter Georgia Strait and then onto Vancouver
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We cross Georgia Strait and pass a tug in tow loaded with containers, boats and trucks on its way to Alaska.
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As we proceed up English Bay we see Granville Island and the beautiful skyline of Vancouver and the mountains in the distance.
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Ann, Howard, Kevin and I select some delicious fruits, meats and veggies at Granville Market.
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This lovely violin was hand crafted by Kevin. He has honored us by naming it: "The Aubert"
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Kevin plays his handmade violin as we proceed up the inlet to Malibu Rapids. He delights us with Scottish Reels and Irish Ballads.
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Ann and Howard viewing Skookumchuck Rapids running at about 12 knots. We hiked 6 miles from Eggmont where Seventh Heaven was docked.
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2006 CATALINA RENDEZVOUS MAY 12th, 13th & 14th
Our 2006 cruising adventure starts out on Theitis Island at the Telegraph Harbor Marina. Our Catalina Rendezvous was a raging success with fun games, great food and wonderful friends. We won a great prize of the "64th Edition of Chapman's Piloting and Seamanship" for "Best Live Aboard Boat and Best Espresso Machine". We had a wonderful dinner of Saltspring Roast Lamb and Wild Salmon.
In a game of "Blind Bocci Ball", Lou caresses the balls to his chest and comments: "It feels like someone I know."
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Bald Eagels soar above in an arial mating dance. Over fifty eagels arrive in Telegraph Harbor in the month of May
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